CN106107569A - One i.e. Sal pig ear and preparation method thereof - Google Patents
One i.e. Sal pig ear and preparation method thereof Download PDFInfo
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- CN106107569A CN106107569A CN201610488223.6A CN201610488223A CN106107569A CN 106107569 A CN106107569 A CN 106107569A CN 201610488223 A CN201610488223 A CN 201610488223A CN 106107569 A CN106107569 A CN 106107569A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 150000003839 salts Chemical class 0.000 claims abstract description 63
- 235000021110 pickles Nutrition 0.000 claims abstract description 27
- 235000013305 food Nutrition 0.000 claims abstract description 17
- 230000001954 sterilising effect Effects 0.000 claims abstract description 16
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 7
- 238000012856 packing Methods 0.000 claims abstract description 7
- 210000000582 semen Anatomy 0.000 claims description 36
- 239000007788 liquid Substances 0.000 claims description 33
- 235000007164 Oryza sativa Nutrition 0.000 claims description 30
- 235000009566 rice Nutrition 0.000 claims description 30
- 238000005554 pickling Methods 0.000 claims description 23
- 238000010438 heat treatment Methods 0.000 claims description 20
- 238000000605 extraction Methods 0.000 claims description 16
- 239000000047 product Substances 0.000 claims description 16
- 241000756943 Codonopsis Species 0.000 claims description 12
- 240000008669 Hedera helix Species 0.000 claims description 12
- 238000009835 boiling Methods 0.000 claims description 12
- 239000003814 drug Substances 0.000 claims description 11
- 239000000463 material Substances 0.000 claims description 10
- 239000011265 semifinished product Substances 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 235000013555 soy sauce Nutrition 0.000 claims description 8
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 7
- 240000004760 Pimpinella anisum Species 0.000 claims description 7
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 7
- 241001619461 Poria <basidiomycete fungus> Species 0.000 claims description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 7
- 229930006000 Sucrose Natural products 0.000 claims description 7
- 239000000796 flavoring agent Substances 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 244000203593 Piper nigrum Species 0.000 claims description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims description 6
- 235000013614 black pepper Nutrition 0.000 claims description 6
- 229940079593 drug Drugs 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 235000013355 food flavoring agent Nutrition 0.000 claims description 6
- 239000001931 piper nigrum l. white Substances 0.000 claims description 6
- 241000287828 Gallus gallus Species 0.000 claims description 5
- 244000303040 Glycyrrhiza glabra Species 0.000 claims description 5
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 5
- 244000197580 Poria cocos Species 0.000 claims description 5
- 235000008599 Poria cocos Nutrition 0.000 claims description 5
- 238000007605 air drying Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 239000003651 drinking water Substances 0.000 claims description 5
- 235000020188 drinking water Nutrition 0.000 claims description 5
- 239000000446 fuel Substances 0.000 claims description 5
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims description 5
- 235000011477 liquorice Nutrition 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 239000002904 solvent Substances 0.000 claims description 5
- 238000006424 Flood reaction Methods 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 6
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 5
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 4
- 235000013372 meat Nutrition 0.000 abstract description 3
- 241000209094 Oryza Species 0.000 description 24
- 239000000243 solution Substances 0.000 description 16
- 230000001276 controlling effect Effects 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 239000000084 colloidal system Substances 0.000 description 4
- 230000007812 deficiency Effects 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 3
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 238000004364 calculation method Methods 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 229910052698 phosphorus Inorganic materials 0.000 description 3
- 239000011574 phosphorus Substances 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 239000012266 salt solution Substances 0.000 description 3
- 210000000952 spleen Anatomy 0.000 description 3
- 238000003892 spreading Methods 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- 238000010411 cooking Methods 0.000 description 2
- 230000002950 deficient Effects 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 206010006242 Breast enlargement Diseases 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229910052736 halogen Inorganic materials 0.000 description 1
- 150000002367 halogens Chemical class 0.000 description 1
- 235000000396 iron Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000000615 nonconductor Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seasonings (AREA)
Abstract
The present invention provides one i.e. Sal pig ear and preparation method thereof, after pig ear is carried out pretreatment, through stripping and slicing, pickled, pickle, air-dry, salt, inner packing, sterilization and outer package process.The superior product quality of the present invention, stores the time long, nibbles the most broken, instant, delicious meat, and fat, heat and cholesterol level are the lowest, nutrition is not run off, and nutrition is more rich, has salt food characteristic, raciness, health, with health care, can enjoy at any time, easy to carry；The preparation method production efficiency of the present invention is high, can carry out mass industrialized production.
Description
Technical field
The present invention relates to food and manufacture field thereof, be specifically related to one i.e. Sal pig ear and preparation method thereof.
Background technology
The ear of pig ear, i.e. pig, rich in colloid, was used in life burning cooking various dish modern times.Pig ear contains
Protein, fat, carbohydrate, vitamin and calcium, phosphorus, ferrum etc., have effect of tonifying deficiency, strengthening the spleen and stomach, it is adaptable to QI and blood
Deficient, asthenic body person eats.Pig ear is the most nutritious, and mouthfeel is the best, especially when " the halogen pig ear " that cold dish is eaten, has
Being the most pliable and the toughest but also crisp in the mouth, delicious and fragrant taste is oiliness, and rich in colloid.Pig ear is the common food materials of the one during people live, it
There is multiple eating method, can be with stew in soy sauce, it is also possible to baking, it is that many male friend like best the dish that goes with wine eaten.Pig ear is this
With the presence of substantial amounts of protein and fatty and carbohydrate in food materials, these materials are all the essential components of body metabolism,
Additionally the content of the trace element such as the vitamin in pig ear and ferrum, calcium, phosphorus is the highest, can make up multiple after people are edible
The deficiency of nutritional labeling, often eats and has tonifying deficiency and strengthening the spleen and stomach effect.Body constitution can be allowed bright after people's porker ear
Aobvious raising, is particularly suitable for those people of weak constitution groups and eats, and additionally also has substantial amounts of colloid to exist in pig ear, and people absorb
Certain breast enlargement effect can be played after these colloids, body weight also can be allowed substantially to increase, moreover it is possible to QI and blood regulating, reduce anemia and
The appearance of the symptoms such as the deficiency of vital energy.Pig ear contains protein, fat, carbohydrate, vitamin and calcium, phosphorus, ferrum etc., has spleen invigorating
Effect of stomach, it is adaptable to QI and blood is deficient, asthenic body person eats.
The topmost eating method of pig ear be carry out fresh pig ear cooking, steaming and decocting, cold and dressed with sauce etc., then eat.Will
Pig ear is fabricated to instant product tasty, easy to carry and but rarely has report, therefore, it is necessary to develop a kind of nutrition and
Delicious instant pig ear product is to meet the demand in market.
Summary of the invention
It is an object of the invention to provide one i.e. Sal pig ear and preparation method thereof, by salt binding high temperature sterilization
The pig ear superior product quality that technique makes, stores the time long, nibbles the most broken, instant, delicious meat, and fat, heat
And cholesterol level is the lowest, nutrition is not run off, and nutrition is more rich, can enjoy at any time, carrying convenience.
To achieve these goals, the technical solution used in the present invention is as follows:
One i.e. Sal pig ear, after pig ear is carried out pretreatment, through stripping and slicing, pickled, pickle, air-dry, salt, Nei Bao
Dress, sterilization and outer package process.
The preparation method of a kind of i.e. Sal pig ear, comprises the steps:
1) pretreatment: pig ear is carried out purified treatment；
2) stripping and slicing: the pig ear after purifying is cut into block, cleaned standby seam；
3) pickled: pig ear block to be weighed and is placed in container, add the Sal that deployed mass concentration is 1%～5% molten
Liquid, liquid level floods whole pig ear, stirs, and drains after picking up pig ear clean water；
4) pickle: include pickling liquid preparation and pickle tasty；
5) air-dry: pig ear is put into air-cooled drying room, air-dry to water content be 45wt%～55wt%；
6) salt: with the food oven of temperature-adjustable, spread one layer 2～5cm thick crude salt, crude salt upper berth 3～5 layers bottom baking tray
Make the rice paper of salt chicken, the pig ear arrangement through air-drying is placed on rice paper, after being paved with one layer, covers pig with 3～5 layers of rice paper
Ear, repaves one layer 2～3cm thickness crude salt above rice paper, two-layer crude salt wraps two-layer rice paper, pig ear between two-layer rice paper,
Around covering closely with crude salt, put in the food oven being pre-heated to design temperature, controlling fire in a stove before fuel is added temperature is 100～200 DEG C,
Face fire temperature is 100～200 DEG C, salt 1.5～3.0h, then takes out；
7) inner packing: the pig ear retort pouch through supersalt is carried out vacuum sealed package, obtains semi-finished product；
8) sterilization: be 110～121 DEG C in temperature, under conditions of pressure is 0.14～0.16MPa, enter in the way of back-pressure cooling
Row sterilization, the time is 20～30min, sterilizes and complete treats that bag temperature is cooled to less than 40 DEG C；Clean retort pouch surface, and choose several at random
Bag is placed in incubator, preserves 5～7 days, if packaging bag does not expands, still keep dry outside bag, then this batch at 36～38 DEG C
It is qualified that product is considered as sterilizing；
9) outer package: sterilized semi-finished product are loaded in outer package, gets product.
According to above scheme, described pickled temperature 1～5 DEG C, the pickled time is 0.5～3h.
According to above scheme, described in pickle and comprise the following specific steps that:
1. prepared by Chinese crude drug extracting solution: by Pericarpium Zanthoxyli, anise, Semen Lablab Album, Radix Platycodonis, Semen Nelumbinis, Fructus Amomi, Rhizoma Dioscoreae, Semen Coicis, Radix Codonopsis, white
Art, Poria cocos and liquorice are put in Chinese medicine extracting tank respectively, are separately added into each quality of materials 10～15 times of drinking waters, extract solvent feed liquor
After completing, open the heating of whole stack shell chuck, until feed temperature rises to the temperature close to boiling in extraction pot, close on stack shell
Section chuck heating；Continue intensification and reach design temperature, close the heating of stack shell hypomere chuck；It is heated to boiling with bottom chuck；Logical
Crossing the heating power that bottom chuck heats and regulates stack shell hypomere chuck, in controlling extraction pot, temperature is set to decoct the required temperature of boiling
Degree, keeps 30min, after setting extraction time, filters off medicinal residues, obtains extracting solution；
2. prepared by pickling liquid: by extracting solution and flavouring agent: Pericarpium Zanthoxyli, anise, Semen Lablab Album, Radix Platycodonis, Semen Nelumbinis, Fructus Amomi, Rhizoma Dioscoreae, Semen Coicis
Core, Radix Codonopsis, the Rhizoma Atractylodis Macrocephalae, Poria, white sugar, soy sauce, edible salt, white pepper powder, Radix Glycyrrhizae mix homogeneously by a certain percentage, must pickle
Liquid；
3. pickle tasty: pickling liquid is directly mixed thoroughly with pig ear, be placed in the environment of 4～10 DEG C and pickle 1～5h, every 20 points
Clock stirs 1 time, makes pickling liquid tasty in pig ear.
According to above scheme, the quality of described extracting solution and flavouring agent is respectively as follows: with the pig ear mass percent drained
Pericarpium Zanthoxyli 3%-5%, anistree 1%-5%, Semen Lablab Album 1%-5%, Radix Platycodonis 1%-5%, Semen Nelumbinis 1%-5%, Fructus Amomi 1%-5%, mountain
Medicine 1%-5%, Semen Coicis 1%-5%, Radix Codonopsis 1%-3%, Rhizoma Atractylodis Macrocephalae 3%-5%, Poria 1%-5%, white sugar 0.1%-
0.8%, soy sauce 0.5%-1%, edible salt 0.5%-1%, white pepper powder 0.1%-0.3%, Radix Glycyrrhizae 1%-3%.
According to above scheme, described air-dried temperature is 10～15 DEG C, and air-dry time is 8～15h.
" salt " this way, some local also referred to as " salt irons ", " salt stewing ", this way is more special, because salt is heat
The non-conductor of amount, is unfavorable for heat transfer, heats together if large number of crude salt is banked out, its radiating effect will
Become relatively slow, and the way of " salt " make use of this point just and make raw material in crude salt heap slowly " " to ripe.
The present invention, on the basis of the raw material characteristics fully analyzing pig ear, introduces the salt skill having extensive market clout
Method, is applied in the making of common food materials pig ear, is fabricated to instant salt pig ear product.
The invention has the beneficial effects as follows:
(1) product of the present invention does not contains any chemical addition agent, quality better, stores the time long, nibbles the most broken, instant, meat
Matter is delicious, nutritious, has salt food characteristic, raciness, health, with health care, can enjoy at any time, the side of carrying
Just；
(2) preparation method of the present invention, uses the most pickled technology pickled again solve pig ear seasoning inequality and need long-time
The problem pickled, uses the air-cooled drying technology of alternating temperature to solve the browning in pig ear manufacturing process, the salt food that tool is unique
The local flavor of product；
(3) the preparation method production efficiency of the present invention is high, can carry out mass industrialized production.
Accompanying drawing explanation
Fig. 1 is the schematic flow sheet of preparation method of the present invention.
Detailed description of the invention
With embodiment, technical scheme is illustrated below in conjunction with the accompanying drawings.
Embodiment 1, is shown in Fig. 1:
The present invention provides one i.e. Sal pig ear and preparation method thereof, comprises the steps:
1) pretreatment: pig ear is carried out purified treatment；
2) stripping and slicing: the pig ear after purifying is cut into block, cleaned standby seam；
3) pickled: pig ear block to be weighed and is placed in container, add the salt solution that deployed mass concentration is 1.5%,
Liquid level floods whole pig ear, stirs, and temperature is 2 DEG C, and the pickled time is 2h, drips after picking up pig ear clean water
Dry；
4) pickle: include pickling liquid preparation and pickle tasty:
1. prepared by Chinese crude drug extracting solution: by Pericarpium Zanthoxyli, anise, Semen Lablab Album, Radix Platycodonis, Semen Nelumbinis, Fructus Amomi, Rhizoma Dioscoreae, Semen Coicis, Radix Codonopsis, white
Art, Poria cocos and liquorice are put in Chinese medicine extracting tank respectively, are separately added into 10 times of drinking waters of each quality of materials, extract solvent feed liquor and complete
After, open the heating of whole stack shell chuck, until feed temperature rises to the temperature close to boiling in extraction pot, close stack shell epimere folder
Set heating；Continue intensification and reach design temperature, close the heating of stack shell hypomere chuck；It is heated to seething with excitement (100 DEG C) with bottom chuck；
Heated and regulate the heating power of stack shell hypomere chuck by bottom chuck, needed for temperature is set to decoct boiling in control extraction pot
Temperature, keeps 30min, after setting extraction time, filters off medicinal residues, obtains extracting solution；
2. prepared by pickling liquid: with the pig ear Mass Calculation drained and weigh various extracting solution and flavouring agent quality: Pericarpium Zanthoxyli 3%,
Anistree 4%, Semen Lablab Album 1.5%, Radix Platycodonis 2%, Semen Nelumbinis 3%, Fructus Amomi 2%, Rhizoma Dioscoreae 1.5%, Semen Coicis 2%, Radix Codonopsis 1.5%, white
Art 4%, Poria 2%, white sugar 0.2%, soy sauce 0.6%, edible salt 0.9%, white pepper powder 0.2%, Radix Glycyrrhizae 1%, will be all
Extracting solution and flavoring for mixture are uniform, obtain pickling liquid；
3. pickle tasty: pickling liquid is directly mixed thoroughly with pig ear, be placed in the environment of 4 DEG C and pickle 2h, stirred 1 every 20 minutes
Secondary, make pickling liquid tasty in pig ear；
5) air-dry: pig ear is put into air-cooled drying room, and temperature is 11 DEG C, and air-dry time is 11h, air-dry to water content and be
45wt%；
6) salt: with the food oven of temperature-adjustable, spreading the thick crude salt of one layer of 3cm bottom baking tray, 3 layers of crude salt upper berth makes salt
The rice paper of chicken, places on rice paper by the pig ear arrangement through air-drying, after being paved with one layer, covers pig ear, rice paper with 3 layers of rice paper
Repaving one layer of 3cm thickness crude salt above, two-layer crude salt wraps two-layer rice paper, and pig ear is between two-layer rice paper, and surrounding crude salt covers
Covering tightly close, put in the food oven being pre-heated to design temperature, controlling fire in a stove before fuel is added temperature is 105 DEG C, and face fire temperature is 105 DEG C,
Salt 2h, then takes out；
7) inner packing: the pig ear retort pouch through supersalt is carried out vacuum sealed package, obtains semi-finished product；
8) sterilization: be 115 DEG C in temperature, under conditions of pressure is 0.15MPa, sterilize in the way of back-pressure cooling, the time
For 20min, sterilize and complete treat that bag temperature is cooled to less than 40 DEG C；Clean retort pouch surface, and choose several bags at random and be placed in incubator,
Preserve 6 days at 37 DEG C, if packaging bag does not expands, still keep dry outside bag, then this batch products be considered as sterilizing qualified；
9) outer package: sterilized semi-finished product are loaded in outer package, gets product.
Embodiment 2:
The present invention provides one i.e. Sal pig ear and preparation method thereof, comprises the steps:
1) pretreatment: pig ear is carried out purified treatment；
2) stripping and slicing: the pig ear after purifying is cut into block, cleaned standby seam；
3) pickled: pig ear block to be weighed and is placed in container, add the salt solution that deployed mass concentration is 2%, liquid
Whole pig ear is flooded in face, stirs, and temperature is 3 DEG C, and the pickled time is 1h, drains after picking up pig ear clean water；
4) pickle: include pickling liquid preparation and pickle tasty:
1. prepared by Chinese crude drug extracting solution: by Pericarpium Zanthoxyli, anise, Semen Lablab Album, Radix Platycodonis, Semen Nelumbinis, Fructus Amomi, Rhizoma Dioscoreae, Semen Coicis, Radix Codonopsis, white
Art, Poria cocos and liquorice are put in Chinese medicine extracting tank respectively, are separately added into 15 times of drinking waters of each quality of materials, extract solvent feed liquor and complete
After, open the heating of whole stack shell chuck, until feed temperature rises to the temperature close to boiling in extraction pot, close stack shell epimere folder
Set heating；Continue intensification and reach design temperature, close the heating of stack shell hypomere chuck；It is heated to seething with excitement (100 DEG C) with bottom chuck；
Heated and regulate the heating power of stack shell hypomere chuck by bottom chuck, needed for temperature is set to decoct boiling in control extraction pot
Temperature, keeps 30min, after setting extraction time, filters off medicinal residues, obtains extracting solution；
2. prepared by pickling liquid: with the pig ear Mass Calculation drained and weigh various extracting solution and flavouring agent quality: Pericarpium Zanthoxyli 4%,
Anistree 4%, Semen Lablab Album 1%, Radix Platycodonis 1%, Semen Nelumbinis 2%, Fructus Amomi 1%, Rhizoma Dioscoreae 2%, Semen Coicis 1%, Radix Codonopsis 2%, the Rhizoma Atractylodis Macrocephalae 3%,
Poria 2%, white sugar 0.15%, soy sauce 0.8%, edible salt 0.8%, white pepper powder 0.3%, Radix Glycyrrhizae 1%, by all extracting solution
Uniform with flavoring for mixture, obtain pickling liquid；
3. pickle tasty: pickling liquid is directly mixed thoroughly with pig ear, be placed in the environment of 9 DEG C and pickle 2h, stirred 1 every 20 minutes
Secondary, make pickling liquid tasty in pig ear；
5) air-dry: pig ear is put into air-cooled drying room, and temperature is 13 DEG C, and air-dry time is 11h, air-dry to water content and be
45wt%；
6) salt: with the food oven of temperature-adjustable, spreading the thick crude salt of one layer of 5cm bottom baking tray, 3 layers of crude salt upper berth makes salt
The rice paper of chicken, places on rice paper by the pig ear arrangement through air-drying, after being paved with one layer, covers pig ear, rice paper with 3 layers of rice paper
Repaving one layer of 2cm thickness crude salt above, two-layer crude salt wraps two-layer rice paper, and pig ear is between two-layer rice paper, and surrounding crude salt covers
Covering tightly close, put in the food oven being pre-heated to design temperature, controlling fire in a stove before fuel is added temperature is 111 DEG C, and face fire temperature is 113 DEG C,
Salt 2h, then takes out；
7) inner packing: the pig ear retort pouch through supersalt is carried out vacuum sealed package, obtains semi-finished product；
8) sterilization: be 121 DEG C in temperature, under conditions of pressure is 0.14MPa, sterilize in the way of back-pressure cooling, the time
For 25min, sterilize and complete treat that bag temperature is cooled to less than 40 DEG C；Clean retort pouch surface, and choose several bags at random and be placed in incubator,
Preserve 7 days at 36 DEG C, if packaging bag does not expands, still keep dry outside bag, then this batch products be considered as sterilizing qualified；
9) outer package: sterilized semi-finished product are loaded in outer package, gets product.
Embodiment 3:
The present invention provides one i.e. Sal pig ear and preparation method thereof, comprises the steps:
1) pretreatment: pig ear is carried out purified treatment；
2) stripping and slicing: the pig ear after purifying is cut into block, cleaned standby seam；
3) pickled: pig ear block to be weighed and is placed in container, add the salt solution that deployed mass concentration is 3%, liquid
Whole pig ear is flooded in face, stirs, and temperature is 3 DEG C, and the pickled time is 0.5h, drips after picking up pig ear clean water
Dry；
4) pickle: include pickling liquid preparation and pickle tasty:
1. prepared by Chinese crude drug extracting solution: by Pericarpium Zanthoxyli, anise, Semen Lablab Album, Radix Platycodonis, Semen Nelumbinis, Fructus Amomi, Rhizoma Dioscoreae, Semen Coicis, Radix Codonopsis, white
Art, Poria cocos and liquorice are put in Chinese medicine extracting tank respectively, are separately added into 12 times of drinking waters of each quality of materials, extract solvent feed liquor and complete
After, open the heating of whole stack shell chuck, until feed temperature rises to the temperature close to boiling in extraction pot, close stack shell epimere folder
Set heating；Continue intensification and reach design temperature, close the heating of stack shell hypomere chuck；It is heated to seething with excitement (100 DEG C) with bottom chuck；
Heated and regulate the heating power of stack shell hypomere chuck by bottom chuck, needed for temperature is set to decoct boiling in control extraction pot
Temperature, keeps 30min, after setting extraction time, filters off medicinal residues, obtains extracting solution；
2. prepared by pickling liquid: with the pig ear Mass Calculation drained and weigh various extracting solution and flavouring agent quality: Pericarpium Zanthoxyli 3%,
Anistree 3%, Semen Lablab Album 2%, Radix Platycodonis 2%, Semen Nelumbinis 3%, Fructus Amomi 2%, Rhizoma Dioscoreae 3%, Semen Coicis 2%, Radix Codonopsis 3%, the Rhizoma Atractylodis Macrocephalae 3%,
Poria 1.5%, white sugar 0.3%, soy sauce 0.5%, edible salt 0.9%, white pepper powder 0.3%, Radix Glycyrrhizae 1%, by all extractions
Liquid and flavoring for mixture are uniform, obtain pickling liquid；
3. pickle tasty: pickling liquid is directly mixed thoroughly with pig ear, be placed in the environment of 8 DEG C and pickle 3h, stirred 1 every 20 minutes
Secondary, make pickling liquid tasty in pig ear；
5) air-dry: pig ear is put into air-cooled drying room, and temperature is 10 DEG C, and air-dry time is 14h, air-dry to water content and be
45wt%；
6) salt: with the food oven of temperature-adjustable, spreading the thick crude salt of one layer of 4cm bottom baking tray, 4 layers of crude salt upper berth makes salt
The rice paper of chicken, places on rice paper by the pig ear arrangement through air-drying, after being paved with one layer, covers pig ear, rice paper with 3 layers of rice paper
Repaving one layer of 3cm thickness crude salt above, two-layer crude salt wraps two-layer rice paper, and pig ear is between two-layer rice paper, and surrounding crude salt covers
Covering tightly close, put in the food oven being pre-heated to design temperature, controlling fire in a stove before fuel is added temperature is 122 DEG C, and face fire temperature is 112 DEG C,
Salt 1.8h, then takes out；
7) inner packing: the pig ear retort pouch through supersalt is carried out vacuum sealed package, obtains semi-finished product；
8) sterilization: be 110 DEG C in temperature, under conditions of pressure is 0.16MPa, sterilize in the way of back-pressure cooling, the time
For 30min, sterilize and complete treat that bag temperature is cooled to less than 40 DEG C；Clean retort pouch surface, and choose several bags at random and be placed in incubator,
Preserve 5 days at 38 DEG C, if packaging bag does not expands, still keep dry outside bag, then this batch products be considered as sterilizing qualified；
9) outer package: sterilized semi-finished product are loaded in outer package, gets product.
Above example is only in order to illustrative not limiting technical scheme, although the present invention is entered by above-described embodiment
Gone detailed description, the person skilled of this area it is understood that the present invention can be modified or replaces on an equal basis, but
Any amendment and local without departing from spirit and scope of the invention are replaced and all should be contained in scope of the presently claimed invention.
Claims (6)
1. one kind i.e. Sal pig ear, it is characterised in that after pig ear is carried out pretreatment, through stripping and slicing, pickled, pickle, wind
Dry, salt, inner packing, sterilization and outer package process.
The preparation method of i.e. Sal pig ear the most according to claim 1, it is characterised in that comprise the steps:
1) pretreatment: pig ear is carried out purified treatment；
2) stripping and slicing: the pig ear after purifying is cut into block, cleaned standby seam；
3) pickled: pig ear block to be weighed and is placed in container, add the Sal that deployed mass concentration is 1%～5% molten
Liquid, liquid level floods whole pig ear, stirs, and drains after picking up pig ear clean water；
4) pickle: include pickling liquid preparation and pickle tasty；
5) air-dry: pig ear is put into air-cooled drying room, air-dry to water content be 45wt%～55wt%；
6) salt: with the food oven of temperature-adjustable, spread one layer 2～5cm thick crude salt, crude salt upper berth 3～5 layers bottom baking tray
Make the rice paper of salt chicken, the pig ear arrangement through air-drying is placed on rice paper, after being paved with one layer, covers pig with 3～5 layers of rice paper
Ear, repaves one layer 2～3cm thickness crude salt above rice paper, two-layer crude salt wraps two-layer rice paper, pig ear between two-layer rice paper,
Around covering closely with crude salt, put in the food oven being pre-heated to design temperature, controlling fire in a stove before fuel is added temperature is 100～200 DEG C,
Face fire temperature is 100～200 DEG C, salt 1.5～3.0h, then takes out；
7) inner packing: the pig ear retort pouch through supersalt is carried out vacuum sealed package, obtains semi-finished product；
8) sterilization: be 110～121 DEG C in temperature, under conditions of pressure is 0.14～0.16MPa, enter in the way of back-pressure cooling
Row sterilization, the time is 20～30min, sterilizes and complete treats that bag temperature is cooled to less than 40 DEG C；Clean retort pouch surface, and choose several at random
Bag is placed in incubator, preserves 5～7 days, if packaging bag does not expands, still keep dry outside bag, then this batch at 36～38 DEG C
It is qualified that product is considered as sterilizing；
9) outer package: sterilized semi-finished product are loaded in outer package, gets product.
The preparation method of i.e. Sal pig ear the most according to claim 2, it is characterised in that described pickled temperature 1
～5 DEG C, the pickled time is 0.5～3h.
The preparation method of i.e. Sal pig ear the most according to claim 2, it is characterised in that described in pickle include as follows
Concrete steps:
1. prepared by Chinese crude drug extracting solution: by Pericarpium Zanthoxyli, anise, Semen Lablab Album, Radix Platycodonis, Semen Nelumbinis, Fructus Amomi, Rhizoma Dioscoreae, Semen Coicis, Radix Codonopsis, white
Art, Poria cocos and liquorice are put in Chinese medicine extracting tank respectively, are separately added into each quality of materials 10～15 times of drinking waters, extract solvent feed liquor
After completing, open the heating of whole stack shell chuck, until feed temperature rises to the temperature close to boiling in extraction pot, close on stack shell
Section chuck heating；Continue intensification and reach design temperature, close the heating of stack shell hypomere chuck；It is heated to boiling with bottom chuck；Logical
Crossing the heating power that bottom chuck heats and regulates stack shell hypomere chuck, in controlling extraction pot, temperature is set to decoct the required temperature of boiling
Degree, keeps 30min, after setting extraction time, filters off medicinal residues, obtains extracting solution；
2. prepared by pickling liquid: by extracting solution and flavouring agent: Pericarpium Zanthoxyli, anise, Semen Lablab Album, Radix Platycodonis, Semen Nelumbinis, Fructus Amomi, Rhizoma Dioscoreae, Semen Coicis
Core, Radix Codonopsis, the Rhizoma Atractylodis Macrocephalae, Poria, white sugar, soy sauce, edible salt, white pepper powder, Radix Glycyrrhizae mix homogeneously by a certain percentage, must pickle
Liquid；
3. pickle tasty: pickling liquid is directly mixed thoroughly with pig ear, be placed in the environment of 4～10 DEG C and pickle 1～5h, every 20 points
Clock stirs 1 time, makes pickling liquid tasty in pig ear.
The preparation method of i.e. Sal pig ear the most according to claim 4, it is characterised in that described extracting solution and seasoning
The quality of material and the pig ear mass percent drained be respectively as follows: Pericarpium Zanthoxyli 3%-5%, anistree 1%-5%, Semen Lablab Album 1%-5%,
Radix Platycodonis 1%-5%, Semen Nelumbinis 1%-5%, Fructus Amomi 1%-5%, Rhizoma Dioscoreae 1%-5%, Semen Coicis 1%-5%, Radix Codonopsis 1%-3%, white
Art 3%-5%, Poria 1%-5%, white sugar 0.1%-0.8%, soy sauce 0.5%-1%, edible salt 0.5%-1%, Radix orixae japonicae
Powder 0.1%-0.3%, Radix Glycyrrhizae 1%-3%.
The preparation method of i.e. Sal pig ear the most according to claim 2, it is characterised in that described air-dried temperature is
10～15 DEG C, air-dry time is 8～15h.
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| CN106509662A (en) * | 2016-11-24 | 2017-03-22 | 安徽新梦想食品有限公司 | Instant pig ear products |
| CN108783194A (en) * | 2018-05-22 | 2018-11-13 | 河南广安生物科技股份有限公司 | A kind of preparation method of halogen perfume (or spice) pig ear |
| CN111011743A (en) * | 2019-11-25 | 2020-04-17 | 仲恺农业工程学院 | Making method for improving flavor of low-sodium salt roasted chicken |
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| CN105285737A (en) * | 2015-09-18 | 2016-02-03 | 刘富来 | Processing method of instant salt baked pork tongues |
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| CN106509662A (en) * | 2016-11-24 | 2017-03-22 | 安徽新梦想食品有限公司 | Instant pig ear products |
| CN108783194A (en) * | 2018-05-22 | 2018-11-13 | 河南广安生物科技股份有限公司 | A kind of preparation method of halogen perfume (or spice) pig ear |
| CN111011743A (en) * | 2019-11-25 | 2020-04-17 | 仲恺农业工程学院 | Making method for improving flavor of low-sodium salt roasted chicken |
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Application publication date: 20161116 |